Co-inoculation with Yeast and LAB Under Winery Conditions: Modification of the Aromatic Profile of Merlot Wines

  • G. Antalick University of Bordeaux, ISVV, EA 4577 OEnologie, F-33140 Villenave d’Ornon, France INRA, ISVV, USC 1366 OEnologie, F-33140 Villenave d’Ornon, France
  • M.C. Perello University of Bordeaux, ISVV, EA 4577 OEnologie, F-33140 Villenave d’Ornon, France INRA, ISVV, USC 1366 OEnologie, F-33140 Villenave d’Ornon, France
  • G. de Revel University of Bordeaux, ISVV, EA 4577 OEnologie, F-33140 Villenave d’Ornon, France INRA, ISVV, USC 1366 OEnologie, F-33140 Villenave d’Ornon, France

Abstract

The present work reports the impact of yeast/LAB co-inoculation on the aromatic profile of Merlot wines
made in wineries. This study was carried out over two consecutive years on five Merlot wines in Bordeaux
and Swiss wineries, using Saccharomyces cerevisiae and Oenococcus oeni starter cultures. Seventy aromatic
compounds were quantified and, in addition, the sensory profiles of two wines were determined in order
to compare the aromatic notes of the sequential and co-inoculated wines. The influence of the timing of
inoculation with lactic acid bacteria (LAB) on the metabolic profile of wines was observed. It confirmed
previous work carried out on a micro-scale but, for the first time, the impact of yeast/LAB co-inoculation
was significantly demonstrated from a sensory point of view under winery conditions. In particular, the
fruity and lactic notes, as well as the markers associated with these descriptors, such as esters and diacetyl,
were altered. Co-inoculation does not always favour fruity expression, nor does it reduce the diacetyl
content and lactic aroma intensity. All of the trends were observed either in the production and degradation
of metabolites, or by the development of an aromatic mask over the short and long term.
Published
2013-08-23
Section
Articles